How fun! My family tradition is to give goodie baskets to all the neighbors, and I've expanded that to include friends, too. And for the friends who enjoy cooking, I try to put in something like what you've posted here!

Hi, Sunita. Thanks. I’ll be stopping over for a better look at your ginger round-up as soon as I clean up my tech problems.--Obrigado, Sylvia!--Ruhama – A personal touch really does make all the difference. I will be gifting this panch phoron to someone I know and love.--Thanks, Sra!--Hi, Asha. Thanks! The first time I cooked w/ PP, I used too much; it was very gritty. A light touch in a thick gravy seems to work best. A course powder sounds a good idea, too, although according to Sandeepa, it is rarely ground. I would try it ground anyway to satisfy my own curiosity. Love the flavor.--Lucy – Thanks. Eggplant sounds a dish!--Sandeepa – You should be able to see these photos now. I’m still working on restoring all the other photos lost in my archives.--Welcome, Zlamushka! Thanks for hosting such a fun and festive event. I enjoyed participating very much.--Shaun – You’ll swoon! Promise!--Thanks, Dhanggit. This was probably the easiest comestible gift I’ve ever pulled together. --

Oh Susan! I've missed so many of your posts.I've not been blog-hopping as often as I would like to:-(Panch phoran is such a nice entry for the event.I have only recently discovered the joys of cooking with it.It is the most amazing blend of spices I've ever used( & I've used a lot!) and I just love the flavor it imparts to the dish.BTW, what did u use it for?

I love panch phoron. It's so pretty. I've seasoned paneer w/ it, but am looking at some Bengali gravies to have on hand when I want to quickly flavor some veggies w/out a fuss.--Thanks, Suganya. I got a boxful of this ribbon a few years back from Ebay (great price). It's really come in handy during the holiday seasons.--Kelly-Jane - Thanks. Zlamushka was right; these little gifts do need a bow.

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I cook and bake in that cute little galley kitchen up there. It's not as tidy as it used to be, and the walls are a deep tagine red now, but it's a cozy, homey space where you are always welcome to drop in. You can reach me at thewellseasonedcook AT yahoo DOT com. I'd be delighted to hear from you.